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Fun Meals that Kids can make on their own!

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• Funfetti Cake Mix
• Black Icing
• Whipped Buttercream Icing (divided into blue, pink and purple colors)
• Ziploc Bags
• Ice Cream Cones
• Decorating Bag Set
• Food Coloring
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Step #1: In a large bowl, mix together the funfetti cake mix, according to recipe on box.
Step #2: Using a large cookie scoop, very carefully fill the cupcake liner (sprayed with non-stick cooking spray) with cake mix. Repeat until cake mix is used.
TIP: Place ice cream cone, upside down (with the cone bottom end up), onto the cake batter.
Step #3: Bake a 325° for 8-10 minutes. The cake should be cooked through and your ice cream cone should not change in color. Check with a cake releaser or toothpick, should come out clean.
TIP: Place oven rack on very bottom of the oven.
Step #4: While unicorn cupcakes are cooking, make the Whipped Buttercream Icing.
TIP: DO NOT remove cupcake liner until cupcakes have allowed to cool for 10-15 minutes. Removing while still warm, will result in a crumbly cupcake.
Step #5: Separate icing equally into three bowl: blue, pink, purple, mix.
Step #6: Place each color in a single row into the end of your decorating bag that’s set with a large tip. If you need a visual check out this video.
Step #7: Using a large piping tip, swirl icing onto top of each cupcake.
Step #8: Top cupcake with Unicorn Horn.
Step #9: Draw on eyelashes with black icing.

Rainbow Grilled Cheese
From Nicole Iizuka, POPSUGAR Food

1/3 cup mozzarella, shredded
1/3 cup gruyére, shredded
1/3 cup swiss, shredded
Pink food coloring
Green food coloring
Blue food coloring
Lavender food coloring
4 slices brioche bread
2 tablespoons butter
1 tablespoon sprinkles, to garnish
Directions
In a bowl, mix together mozzarella, gruyére, and swiss cheese. Divide between 4 bowls and tint each with a different food coloring.
Slice brioche and heat up a griddle or skillet to medium-high heat. Meanwhile, spread butter on one side of the four pieces of bread.
Place 2 pieces butter-side down on the griddle. Top with cheese and cover with the other slice of bread, butter-side up. Grill for 2 to 3 minutes until cheese has started to melt and bread is toasted. Flip sandwich and grill for another 2 minutes.
Remove sandwich from grill and top with another smear of butter. Cover with sprinkles.
Enjoy warm!

Rainbow Slush

Cut open your tubes and empty into your bowl.

Next you will take your fork and smash them up so there are no big chunks. You want to try & get it as soft as possible so it spreads evenly.
Empty the contents of the bowl into your trifle bowl.

Use your fork to smooth it down evenly. Then you will just repeat with each color. Make sure you put the trifle bowl in the freezer between layers so the colors don’t mix.

Zombie Juice

Scoop the ice cream and sherbet into a very large punch bowl. Pour the orange soda over the ice cream mixture and let sit for 5 minutes. Using a large spoon, carefully stir the drink together. Ladle the drink into cups, top with gummy worms and candy eyeballs, and enjoy!
Makes 12-15 servings.

What You Do:

1. Lightly toast the bread.
2. Take lightly toasted bread and spread on thin layer of tomato/pizza sauce.
3. Slice cheese into “strips” and arrange so that it resembles mummy bandages and hide in some black olive slices for the eyes.
4. Stick it in toaster oven or broiler until cheese lightly melts.

Chocolate-Dipped Caramel Apple Pops

apples

caramel

chocolate chips (any kind), melted

medium-length wooden skewers

Skewer apples and dip in caramel. Place in fridge until caramel is firm and then slice and core apples. Skewer each slice and dip in melted chocolate. Place on a silicone mat or parchment and leave to set up. Sprinkle with sea salt, sprinkles, toffee, candies, etc. as desired.

by sara wells

1 package of Applegate hot dogs

1 can of Immaculate Baking crescent rolls

mustard/ketchup/bbq sauce (whatever you’d like to place for the eyes or dip these guys in)

Preheat your oven to the temperature on the crescent rolls.

Start by slicing half way up the middle of your hot dog, to create two legs.

To make the arms, angle your knife and make slits along the upper torso, making sure to leave room for a head.

Once you’ve got your hot dogs cut the way you want too, it’s time to wrap.

Prepare and bake the cake mix using the ingredients listed on the box. Allow cake to cool completely.

Crumble the cake into a large bowl. Add about half of the can of frosting and mix well. You want the mixture to stick together without being “goopy.” You may need to add more or less depending on your cake and preference. Make 12 cake balls and place them on a wax paper-lined baking sheet and freeze for about an hour.

In a microwave-safe bowl, melt the candy melts according to package directions. Dip just the top of the open end of the cone into the melted candy “Glue” the cake ball onto the top of the ice cream cone and set aside to completely set. Repeat with remaining cake pops.

Once the cake pops have set completely, re-melt the candy melts in the bowl and dip the cake ball into the candy, completely covering the cake ball. Allow excess to drip off. Set upright and allow the candy to harden. Repeat with remaining cake pops.

Place the colored candy melts in a microwave safe dish and microwave for 30 seconds. Stir. Microwave in 10-15 second increments until it is smooth and completely melted. Spoon a small amount of the colored candy melt over the top of the cake pop. Immediately insert a M&M on the top and add a few sprinkles. Set upright and allow the candy to completely harden. Repeat with remaining cake pops.

BANANA SPLIT MINI BITES

Use firm bananas and cut into 1 inch sections.

Melt chocolate in the microwave and dip the bottom portion of the banana in chocolate and then dip it once again in either non-pareils or chopped peanuts. To quickly harden the chocolate, place dipped bananas in the freezer for five minutes.

Top with whip cream and a maraschino cherry.

Hershey’s S’more Trail Mix

AuthorRachel Rockwell

1Bag Hershey’s Milk Chocolate Drops8 oz. bag

1CupMini Graham CrackersI used Honey Maid Graham Cracker Squares

1can Roasted/ Salted Pecan Halves7 or 8 oz.

1CupMini Marshmallows

Mix all ingredients together and enjoy as a snack. Placed in a sealed plastic bag it is fresh for about 2 weeks. Enjoy! (You can use more of the crackers and mini marshmallows too if you want to extend this recipe longer, but I like the equal portions!) Makes about 4 cups

Chocolate Coke Float

Yield: 15-20 servings depending on size of glasses.

1/2-gallon chocolate ice cream

10-12 Mini Coca-Cola cans

Chocolate Syrup

Canned Whipped Cream

Place 1-2 scoops ice cream in each plastic cup, enough to fill about half full. Drizzle chocolate syrup over top of ice cream.

Add Coca-Cola, until filled to 1 inch below rim of cup. Foam will rise above top rim but won’t spill over edges.

Top with whipped cream and another drizzle of chocolate syrup, add a straw and enjoy!

Ranch Taco Salad Cone

Coat a waffle cone with lime juice and taco seasoning and baked it until crunchy 275 degrees for 5 min.. Then, fill with shredded lettuce, tomatoes, cheese, corn, beans and pulled pork — then drown it in Ranch Dressing

Cheesy Pepperoni Pizza Sticks

Heat oven to 400°F. Unwrap string cheese, and cut a 2-inch slit along one side of each, leaving ends intact. Cut pepperoni slices in half, and insert 4 halves into each cut side of mozzarella sticks.

On large cutting board, unroll dough; cut short side into 12 equal strips. Starting at one end of mozzarella stick, wind one strip of crescent dough around cheese, completely covering cheese. Seal ends, and place on ungreased cookie sheet. Repeat for remaining dough and mozzarella sticks.

Start by chopping your fruit. It is up to you how you chop and present your fruit in the spring roll. I decided to cut the apple and mango in long, thin strips, almost like matchsticks. I then sliced the strawberries and kiwi into rounds and cut the peach into thin wedges. You can leave the raspberries whole. Place all the fruit on a plate ready to make into spring rolls.

Next you will need to prepare the rice paper wrappers by submerging them one at a time in hot water for 2-3 minutes until they are soft and malleable. Immediately transfer the soft rice paper to a large plate and start to fill your spring rolls. Choose either strawberries, kiwi, raspberries or peach to lay down first and then directly onto of your chosen fruit place a few sticks of apple and mango, followed by some pomegranate seeds and a couple of mint leaves. Repeat for each spring roll, making one at a time.

I kept the spring rolls quite small so that they would be easier for young children to eat but you can stuff them so that they are a lot fuller if you wish!

French Toast Roll-Ups

Filling Options, as desired

Cream cheese, softened

Canned cherry pie filling

Apples, sliced

Peanut butter

Bananas, sliced

Directions

1Cut crusts from slices of white bread, and flatten bread with rolling pin.

2Spread desired filling on 1 side of each slice of bread. You could combine cream cheese with fruit, or peanut butter and banana. Whatever flavor combination you would love! Tightly roll up the slice of bread. Continue for remaining slices.

3In shallow dish, beat eggs and milk with whisk. In another dish, mix sugar and cinnamon.

4In 10-inch skillet, melt butter over medium heat to coat inside of skillet. Dip each roll into egg mixture, and place in skillet. Cook in batches of 3 or 4, turning until roll is browned. Dip into cinnamon sugar, and roll until completely covered. Serve immediately.

from BettyCrocker.com

Tacos in a Bowl Recipe

1/2 pound lean ground beef (90% lean)

2 tablespoons finely chopped onion

3/4 cup canned diced tomatoes, drained

2 tablespoons taco seasoning

1 cup water

1 package (3 ounces) ramen noodles

1/4 cup shredded cheddar or Mexican cheese blend

1/4 cup crushed tortilla chips, optional

In a small skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomatoes, taco seasoning and water. Bring to a boil. Add ramen noodles (discard seasoning packet or save for another use). Cook and stir for 3-5 minutes or until noodles are tender.

Butterbeer

In a small saucepan over medium, combine the brown sugar and water. Bring to a gentle boil and cook, stirring often, until the mixture reads 240 F on a candy thermometer.

Stir in the butter, salt, vinegar and 1/4 heavy cream. Set aside to cool to room temperature.

Once the mixture has cooled, stir in the rum extract.

In a medium bowl, combine 2 tablespoons of the brown sugar mixture and the remaining 1/2 cup of heavy cream. Use an electric mixer to beat until just thickened, but not completely whipped, about 2 to 3 minutes.

To serve, divide the brown sugar mixture between 4 tall glasses (about 1/4 cup for each glass). Add 1/4 cup of cream soda to each glass, then stir to combine. Fill each glass nearly to the top with additional cream soda, then spoon the whipped topping over each.

Exploding Bonbons

6 ounces bittersweet chocolate, chopped or chips

4 ounces heavy cream

5 packets of Pop Rocks

12 ounces chocolate candy coating (for dipping)

Pour the chocolate into a medium heat-safe bowl. In a small saucepan set over medium heat, bring the cream to a simmer.

Pour the hot cream over the chocolate and let it sit for a minute. Whisk the chocolate and cream until smooth. Cover the bowl with plastic wrap and let the ganache chill in the fridge for 3 hours.

Line a baking sheet with foil. Scoop small amounts of ganache into your hand and roll into 3/4-inch balls. After you’ve rolled them all out, pour 4 packages of Pop Rocks onto a shallow plate. Roll the balls in the Pop Rocks and return to the baking sheet.

Slide the pan of truffles into the freezer for 5-10 minutes while you prepare the dipping chocolate. If you can’t fit them in the freezer, the fridge is fine, too.

In a small bowl, melt the chocolate candy coating according to the directions on the package.

Take the truffles out of the fridge. One by one, dip them in the melted chocolate, making sure they’re fully covered. Use a fork to lift them out, tapping the side of the bowl to take off any excess chocolate. Place them on the baking sheet and sprinkle some of the Pop Rocks from the remaining package on top as a cute garnish.

Quidditch Pies

1 lb. ground beef

3 Tbsp. finely chopped onion

1/2 tsp. minced garlic

1/3 cup Ketchup

1 Tbsp. Apple Cider Vinegar

1 cup frozen mixed vegetables

1 pkg. (4 oz.) instant potato flakes

1 pkg. (3 oz) PHILADELPHIA Cream Cheese

3 Tbsp. butter

2 pkg. (16.3 oz each) refrigerated buttermilk biscuits

1/4 cup Shredded Colby & Monterey Jack Cheeses

COOK ground beef in a large skillet until almost cooked through. ADD onions and garlic and continue cooking 2-3 minutes or until ground beef is no longer pink, drain if necessary. STIR in ketchup and cider vinegar.

BOIL mixed vegetables according to the directions on package, drain and add to ground beef mixture.

PREPARE instant potatoes according to directions on package, stir in PHILADELPHIA Cream Cheese until smooth and creamy.

PREHEAT oven to 350 degrees and spray muffins tins with nonstick cooking spray. PLACE 1 biscuit into each opening of muffin tin and press to bottom and up the sides of each muffin tin. ADD 1 heaping tablespoon beef mixture to each biscuit. TOP with 1 tablespoon of potatoes and sprinkle with cheese. BAKE at 350 degrees for 12-15 minutes or until golden brown.

In a double boiler, melt together the chocolate and butter, stirring until smooth. Glaze will be relatively thick. Remove from heat and let sit 5 minutes before use. If chocolate thickens too much, return to heat and stir until smooth and melted once more.

In a medium bowl, beat together the marshmallow fluff, shortening, sugar, and vanilla extract until light and fluffy, about 3-5 minutes.

To assemble
Using a sharp knife, cut out a cavity in the bottom of the cupcake. When using a knife, I run it in a circular motion around the cupcake, while always pointing the knife towards the center (this will make the cavity cone shaped).

Dip the bottom of the cupcake into the chocolate glaze. Flip the cupcakes right side up and let rest until the chocolate sets, about 30 minutes. To speed up the process, place cupcakes in the refrigerator.

Fill a pastry bag with marshmallow filling and pipe into the cavity of the cupcakes. Garnish the top with edible gold glitter.

Ladybug Cupcakes

Birthday Cake Popcorn Recipe

1) Place popped popcorn in a large bowl, removing all unpopped kernels.

2) Place the white chocolate chips in a medium, microwave-safe bowl. Melt chips in microwave in 30 second intervals, stirring every 30 seconds, until fully melted. Add cake batter mix and mix until well-incorporated (note: mixture will be thick). Pour over popcorn, add sprinkles and mix until evenly coated. Spread onto a baking sheet lined with wax paper and allow to harden for 20 minutes before serving.

Yield: 6 cups popcorn

1 and 1/2 cups Ritz Crackers, crushed

2 cups grated Cheddar Jack

4 tablespoons unsalted Butter, melted

4 and 1/2 cups cooked Elbow Macaroni (about 8 ounces uncooked)

Approx 5.5oz Garlic and Herb cheese

2 tablespoons Unsalted Butter, cold

2 Large Eggs

1/2 cup Milk

1/4 cup Sour Cream

1/2 teaspoon Cayenne Pepper

1/4 teaspoon Salt

3 strips of Bacon, chopped (optional)

Parsley, for garnish (optional)

Instructions

Start by preheating the oven to 350 degrees and prepare your mini cupcake pan by spraying it with cooking spray!

Either by hand or using a food processor crush 1 1/2 cups (approx 1 1/2 – 2 sleeves) of Ritz Crackers. In a large bowl, combine the crushed Ritz crackers, 1 cup of the shredded Cheddar Jack Cheese, and the melted butter. Mix well until everything is combined!

Divide the mixture through the mini cupcake pan, pressing the mixture firmly down into every spot to create the base of each bite!

In a new bowl, combine the freshly cooked (still hot) macaroni noodles with 1/2 cup of the shredded Cheddar Jack, the garlic and herb cheese, and the butter. Mix everything together!

In a third bowl smaller bowl, combine the eggs, milk, sour cream, cayenne pepper and salt. Mix with a whisk! Add the egg mixture to the cooked macaroni mixture, mixing everything until all the ingredients are melted!

Scoop enough of the macaroni mixture to have each muffin cup heaping full! Sprinkle each muffin cup with you extra Cheddar Jack and if you want the chopped Bacon!

Bake the Mac and Cheese Bites until lightly golden on top, about 15 minutes for the Mini Cups and more like 20 minutes for the regular Cups! Remove from oven and allow to cool for a few minutes, before removing from the pan! Serve immediately!

Creamsicle Ice Cream Soda

1 1/4 cup(s) light vanilla ice cream

1/2 cup(s) seltzer

1/2 cup(s) fresh orange juice

1/2 cup(s) ice cube(s)

2 tsp sugar

1/2 tsp orange zest, finely grated (plus orange slices for garnish)

Combine all ingredients in a blender; blend until creamy. Yields about 3/4 cup per serving.

Orange-Honey Glazed Carrots

Dash ground black pepper. In a medium saucepan with water, bring to a rolling boil. Add the carrots, cover the pan, and boil for 5 minutes. Drain.Stir in remaining ingredients and cook over medium heat until the liquid has evaporated. serves 4.

Preheat oven to 350. Spray a 12-inch pizza pan with cooking spray. Spread cookie dough over the entire pan to form a crust. Bake for 16-18 minutes or until golden brown. Cool cookie completely before frosting.

To prepare frosting combine cream cheese and butter in a mixing bowl and beat until creamy. Add cooled chocolate and extract, mix well.

Carefully beat in powdered sugar. Mix until incorporated and frosting is fluffy. Spread over cooled cookie crust and top with peppermint bits.

Chocolate Mint Hot-and-Cold Cocoa

5 cups boiling water

4 envelopes instant hot cocoa mix

1 pint peppermint or vanilla ice cream

4 candy canes

Stir and combine boiling water and hot cocoa mix. Put 1 scoop of ice cream into each of 4 mugs. Fill up with cocoa and add a candy cane.

Weiner sausages, I like the mini ones, they look more like tender kids fingers rather than grizzly adult ones.

White onion

Ketchup

Cut a small section off the top of the weiner, this is where the nail will go

Then make 3 small cuts half way down, this will be the knuckle

Cut the onion into thick slices, the cut the slices into slightly triangular pieces, pop the onion and weiners into boiling water for a few minutes. As they boil the fingers will bend slightly.
Dip the bottom of the sausage in the ketchup, then put a little ketchup on the wiener where the nail with go, add a piece of onion and you are done! http://www.jojoebi-designs.com/

Vampire Caramel Apples

Submerge apples in caramel and swirl upon removal to let excess caramel drip off. Invert onto prepared cookie sheet and use a knife to remove any excess caramel that pools on the bottoms.

Let the apples set for about an hour and set any extra caramel aside.

With a sharp knife, cut out a wedge of apple to make the “mouth”. Use the edge of the knife to push back the caramel a little along the edge to make “lips”.

Use scissors to cut mini marshmallows in half for the central teeth and into triangles for the fangs.

Use leftover caramel to help secure the marshmallow teeth to the mouth.

2On cutting board, unroll dough; separate into 8 triangles. From center of longest side to opposite point, cut each triangle in half, making 16 triangles. Shape each as needed to look like ghost shape. Arrange triangles on cookie sheet, folding narrow point under about 1/ 2 inch, to form head of ghost.

3Bake about 7 minutes or until slightly puffed and just beginning to brown. Sprinkle each ghost with 1 tablespoon cheese; top with sliced olives to form mouth and eyes. Bake 2 to 3 minutes longer or until cheese is melted.

Egg and Crescent Breakfast Bundles

1 roll Pillsbury Crescent Rolls

6 slices Bacon

12 eggs

1/2 cup Sargento’s Reduced Fat shredded cheese

Directions

1. Pre-heat oven to 375.
2. Microwave turkey bacon. Crumble.
3. Open one can of crescent rolls. Lightly press perforations to make one large sheet. Be careful not to overwork the dough. Cut into twelve rectangles.
3. Coat a 12 cup muffin tin with non-stick spray.
4. Lightly press one dough rectangle into each tin.
5. Sprinkle half the cheese evenly into the 12 muffin tins.
6. Sprinkle bacon evenly into the 12 muffin tins.
7. Scramble eggs and pour into tins. Top with remaining cheese.
8. Bake at 375 for 15-20 minutes until the eggs are completely set.

Spoon several tablespoons of the mixture into mini trifle cups, top with Lucky Charms, more of the Irish Cream mixture, a thin layer of whipped topping, then sprinkle with Lucky Charms to finish it all off.

Serve immediately for best results. Enjoy! http://www.tablespoon.com/

End-of-the-Rainbow Parfaits

Layer fresh blueberries, grapes, strawberries, mandarin oranges, sliced kiwi, and pineapple in a tall glass or trifle dish. Top with vanilla yogurt sweetened with honey for clouds and light raisins for gold nuggets.